Abstract
Dried Kanpyo was rehydrated with ultrasono-irradiation in search for rational rehydration methods. The effects of ultrasono-irradiation on physical properties and palatability of Kanpyo, and on color of the rehydration liquid were studied. The results were as follows;
Rehydration of ultrasono-irradiated Kanpyo led to an increase in its water volume absorbed and promoted decolorization of brown Kanpyo, as compared to the control untreated with irradiation. The best conditions for rehydration proved 5 to 10 minutes of ultrasono-irradiation and 8% sodium chloride solution for soaking liquid, decreasing in the stress value of its property of material, promoting penetration of seasonings, and resulting in superior taste. Under the above conditions, Kanpyo harvested in 1990 was decolored as well as the harvested in 1991, though the taste of the former was somewhat inferior to that of the latter. Rehydration of Kanpyo treated with ultrasono-irradiation enabled us not only to eliminate the rubbing procedure but also to achieve an effective decolorization.
